How to cook classic peperonata, an original recipe that includes a simple preparation based on peppers, tomatoes, onion and garlic, which is also good to eat the next day, heating it up, without losing its flavor.

ingredients for 4 people

- 4 large peppers

- 6 ripe tomatoes, peeled and seeded

- 1 onion

- 1 clove of garlic

- 1/2 glass of extra virgin olive oil

- 3 chopped basil leaves

- salt and pepper

How to prepare the peperonata

Slice the onion and brown it lightly with the oil in a covered pan, add a few tablespoons of water and continue cooking with the pan uncovered.

Roast the peppers so they can be peeled, then open and deprive them of the internal filaments and seeds, then wash, dry and cut them into strips.

Cut the peeled and seeded tomatoes into pieces.

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As soon as the onion is golden brown, put the peppers in the pan and cook for about fifteen minutes over medium heat, then add the tomatoes, salt, pepper and whole garlic clove.

Leave everything to cook until the oil is completely absorbed by the vegetables.

When serving, add the chopped fresh basil leaves.